/ck/ - Food & Cooking

Try following an authentic recipe, dumdum. And if you still fail maybe just accept you're a shit cook.

>>16220991
>t. dilate seething tranny

>>16221005
Sure thing, champ. Cope harder about not being able to make a simple fucking broth lmao

>>16220981
The secret is to use dogs. Bones are key.

>>16220981
I've never been fond of pho. Even good ones from an authentic pho place are underwhelming and are just watery soups with a bunch of bullshit toppings thrown on haphazardly.
Personally I would skip trying to make pho since it's a waste of time and make ramen instead.

>>16221599
trash opinion

>>16220981
one of the few things in life that just isn't worth making yourself. Not trying to simmer bones for 12 hours. Besides, pho isn't all that trendy, so it is usually cheap as dirt at authentic places. Dipshits like the guy above me spend all their money on overpriced ramen designed to fleece round eyes.

>>16221599
okay nip.

>>16221599
All these old ass Asians retiring without ever teaching the new generation of cooks to actually cook. Their kids don't want to cook and their parents are too selfish/autistic to teach others to cook. Every good Asian place sucks ass now. Even my favorite pho places sucks ass because new chefs

>>16221622
>>16221624
Anon, ignore these people, you do not want pho, ramen is much better and can be made extremely cheap at home. Even the noodles are easy to make.

>>16221635
>Their kids don't want to cook
loads of exchange students I've met from asian countries straight up don't cook at home. I met one who said their family didn't even have a kitchen really, they would just buy food daily from street vendors and whatnot. Wack

>>16220981
Just go buy the powdered pho bullion from an Asian store. They aren't actually roasting and boiling bones in the back of those restaurants, and even if you did do that it's not going to taste like pho unless you add a shitload of msg like in the bullion.
Once you add all the toppings you won't even care its bullion and will be happy you didn't waste 8 hours of your day boiling disgusting bones and making a mess in your kitchen

>>16220981
How hard is it to get birds eye chillies where you are from? For fucks sake jalapenos do not belong in pho.

The flavor packet from this added to homemade beef stock. Not exactly like my favorite restaurant , but close enough.

Save up a good amount of bones(store in freezer until needed) or buy some bones from a butcher and cook with just enough water to cover the top of the bones in a slow cooker. Cook on low for 24 hours or 48 if you prefer. This is how to make delicious bone broth.

>>16221675
ken...just give it a rest.

It'd be helpful to know what you're doing first.

>>16220981

>>16220981
Char your onions, ginger and tough meat/bones under a broiler to get those Maillard reactions going. It will give your broth this nice dark amber color. Do not skimp on the corriander seds and be careful with cloves. Those assholes can ruin a batch like nothing. Boil it for 24 hours. The longer you boil it, the richer and more fragrant it will be, because lots of these spices are woody as hell and take forever to dissolve.
Most importantly: Allways follow the ingredients from authentic recipes. Do not skip anything. Add more things only if you're 100% sure what you're doing.

It's just the thoughts about this that I gathered from cooking handful of these pots. It's kinda time consuming if you're not comfortable with leaving your stove unattended.

>>16221586
This

>>16221599
holy based. i tried pho and was so underwhelmed. i fucking love soup but i can't get behind it for a second.

>>16221008
Good pho isn't simple, queerbait

>>16222878
>boiling ingredients
>for 24 hours
>spices dissolve

You are not a clown. You're the whole circus, mate.

>>16223949
i think he means for all of their flavor to imbue into the broth.

anyway OP, most of his post is right though. make sure you don't hit a hard boil, skim the foam from the top of your broth as it's going, and skim the fat off at the end. don't use stockbones with too much gelatin and collagen, you want the broth to be packed with flavor, but not gel up at cold temperatures at least for pho.

>>16220981
>heat up and add beef flavor top ramen packet
>add a few star anise
>add sugar
>add noodles
>add thinly slice beef
Serve in a bowl, add hoisen sauce, lime juice, thinly sliced jalapenos and basil and been sprouts. I've had plenty of pho in my life and I can honestly tell you that it is just an over-spiced soup made for poor people that pretentious youtube generation has turned into a meme.

Make the above tell me it doesn't taste like every other pho you've ever eaten.

>>16220981
>phö